Volatile Flavor Components and Amino Acid Profile of Steamed Indian Mackerel (Rastrelliger sp.)
Rusky I. Pratama, Iis Rostini, Yuli Andriani
Asian Journal of Fisheries and Aquatic Research · pp. 20–26 · Published 22 Jul 2023
10.9734/ajfar/2023/v24i1624Abstract
Heating method such as steaming could influence fisheries commodity chemical composition, notably its flavor components. This study aims to identify the volatile flavor compounds and amino acid composition of steamed Indian mackerel. The samples in this study were steamed (100oC, 30 minutes) Indian mackerel meat which their volatile compounds were extracted using Solid Phase Micro Extraction (SPME) method and identified by Gas Chromatography/Mass Spectrometry (GC/MS), while their amino acids profile were analyzed by High Performance Liquid Chromatography. The volatile components analysis result showed that there were 50 volatile compounds in steamed Indian mackerel. Most volatile compounds detected derived from hydrocarbons, aldehydes, alcohols and ketones groups of compounds. The amino acids profile analysis showed that glutamic acid is the highest quantity amino acids detected in steamed Indian mackerel (3.74%). These results are basically influenced by many factors including heat treatment and various heat-induced reactions.
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Cited by 8
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Showing 3 of 8 known citations — external sources report more than can currently be individually listed.
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